A hearty and flavorful soda bread enhanced with a variety of seeds for a delightful crunch and nutty taste.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a small bowl, mix together the sunflower seeds, sesame seeds, poppy seeds, flax seeds, and fennel seeds. Set aside.
Mixing the seeds beforehand ensures an even distribution in the dough.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, salt, baking soda, and brown sugar. Add all but 2 tablespoons of the seed mix.
Reserve some seeds for topping to give the bread a decorative finish.
Gradually stir in the buttermilk until the mixture forms a sticky dough.
Add the buttermilk slowly to avoid making the dough too wet.
Turn the dough out onto a floured surface and gently knead it about 5 times to form a loose ball.
Avoid over-kneading to keep the bread tender.
Place the dough on a lightly floured baking sheet. Use a serrated knife to cut a deep cross on the top, about two-thirds of the way through.
The cross allows the bread to expand evenly while baking.
Brush the top with a little buttermilk and sprinkle with the reserved seeds.
Brushing with buttermilk helps the seeds stick and gives a golden crust.
Bake in the preheated oven for 35-45 minutes, or until the bread sounds hollow when tapped on the bottom.
Check the bread at 35 minutes to prevent overbaking.
Let the bread cool on a wire rack before slicing and serving.
Cooling allows the bread to set and makes slicing easier.
